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Air Fryer Falafel

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Crispy, golden falafel made with canned chickpeas, fresh parsley, and cilantro — air fried with just a mist of olive oil for 80% less fat than deep-frying. Tender and herb-flecked inside with a crackling crust.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and thoroughly dried
  • ½ cup fresh flat-leaf parsley, packed
  • ½ cup fresh cilantro, packed
  • ½ small onion, roughly chopped
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp kosher salt
  • ¼ tsp cayenne pepper
  • 2 tbsp all-purpose flour (or chickpea flour for gluten-free)
  • 1 tsp baking powder
  • Olive oil spray

Instructions

  1. Drain and rinse the canned chickpeas. Spread them in a single layer on a clean kitchen towel, press gently to absorb surface water, and let them air-dry for 10 minutes. Do not skip this step — excess moisture causes falafel to crumble and prevents crisping.
  2. Combine the dried chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and cayenne in a food processor. Pulse 15–20 times in short bursts until the mixture is coarse and crumbly — not a smooth paste. Add the flour and baking powder and pulse 3–4 more times to incorporate.
  3. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes. This cold rest firms the mixture and makes it easier to shape.
  4. Preheat your air fryer to 375°F for 3 minutes. Using a 2-tablespoon cookie scoop, portion the mixture into 16 equal balls and lightly flatten each into a patty about ¾-inch thick.
  5. Spray the air fryer basket with olive oil. Place falafel in a single layer with at least ½-inch space between each piece. Spray the tops generously with olive oil. Air fry at 375°F for 14 minutes total, flipping once at the 7-minute mark and spraying the new top surface with oil.
  6. The falafel is done when deep golden brown and firm when pressed lightly. Rest for 2 minutes before serving — the interior continues to set as it cools.

Notes

Drying chickpeas is critical: Excess moisture from canned chickpeas is the primary reason falafel falls apart and won’t crisp. Pat thoroughly and allow 10 minutes of air-drying before processing.

Don’t over-process: Pulse in short bursts to a coarse, crumbly texture. A smooth paste has no structural integrity and will produce falafel that falls apart.

Oil spray matters: A generous spray on both sides before and after flipping is what creates the golden crust — under-oiled falafel turns pale and dry instead.

Gluten-free option: Substitute chickpea flour for all-purpose flour with no other changes needed.

Reheating: Reheat leftovers at 350°F for 2–3 minutes to fully restore crispness.

Find it online: https://airfrycentral.com/air-fryer-falafel/